Tag Archives: pumpkin

Pumpkin Cookie Butter Cheesecake

This was a submission for a online recipe contest I recently entered and I thought I would share it with you all! Not macro friendly, but absolutely delicious!

Pumpkin Cookie Butter Cheesecake w/ a toasted pecan cinnamon crust 

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Crust:

1/2c toasted ground pecans
1/2c Graham cracker crumbs
3 T melted butter
1/4 t amoretti cinnamon roll extract
1/8t nutmeg
1/8t cinnamon
1/4c sugar
1/4c Brown sugar
(You can choose to use all of the crust mixture or only part depending on how much of a crust you like.)
Melt butter, then mix everything together. Form into a sprayed 6in spring form pan. You can use a larger pan if you would like, your cheesecake just wont be as thick. Cooking times might vary as well.

Cheesecake:

1lb soft cream cheese
3/4c Amoretti Pumpkin Butter
1/2c Sour Cream
2 whole eggs room temp
1/2c Sugar
1/4c Brown Sugar
1/2 t vanilla
3/4 t salt
1/4t cinnamon
1/8t pumpkin pie spice
Preheat oven to 350 degrees.
Beat cream cheese in a bowl on medium high speed until no clumps are left. Add in your pumpkin butter and continue beating until incorporated. Next add in your sugars and beat well. Scrap down sides and add in your eggs, one at a time followed by your vanilla and spices. Lastly add in your sour cream and mix until just incorporated. (You can leave out the sour cream, but your cheesecake will have a denser texture.) Pour your batter in your pan atop of your crust. Tap your cheesecake on the counter a few times to help let excess air escape. Place your cheesecake in the middle of the oven, and place a pan with boiling water on the rack right below it. Bake your cheesecake for 50-60 minutes at 350 degrees. Once done, leave in the oven for one more hour with the temp off and the door cracked just slightly. Once cheesecake has been brought to room temp, transfer it to a fridge to finish cooling. If you can let it set overnight, or at least 6 hours. Once set, melt 1/4c white chocolate with 1t shortening to make a white chocolate glaze. Drizzle over the top of your cheesecake and let it set. If cheesecake is cold it will only take a minute.
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Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins

Calories – 164 / Fat – 7.6 / Carbs – 18.3 / Pro – 7.2 per muffin(makes 12 total)

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Pumpkin just never gets old does it? I love cheesecake, I love pumpkin. If your dieting and eat a low fat diet like I do, it can be a pain getting something like cheesecake to fit, well I worked some magic for ya.

Ingredients:

130g of Pumpkin spice cookie spread(or cookie butter/peanut butter of choice)

1 box Fat Free Cream Cheese room temp

 1 Scoop Muscletech Cinnamon Whey

120g Pumpkin Puree 

1.5 oz Walden Farm Pancake Syrup

12g Truvia or other granulated sugar 

2 whole eggs 

12 Ginger Snap cookies 

42g Pumpkin Spice Morsels

Pinch of Salt

1 tsp Vanilla Extract

1/2 tsp cinnamon 

1/4 tsp nutmeg

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Instructions:

  1. Preheat oven to 330 degrees 
  2. In a bowl beat your cream cheese very well until smooth. 
  3. Add in your sugar, whey, flavorings, and cookie butter. Beat well. 
  4. Lastly add in your eggs and beat slowly until incorporated. 
  5. Line a muffin tin with liners than place a gingersnap in the bottom of each one.
  6. Pour your batter over the cookie until almost full. Repeat x12
  7. Divide your morsels evenly throughout your muffins
  8. Place tin in the oven and bake for roughly 25-30 min or until done. You want almost all of the giggle out of the muffins. 
  9. Remove from the oven and set on a cooling rack to bring to room temp. 
  10. Once at room temp, put in the refrigerator for at least 2 hours to finish setting. 

Here are a few things you might need! 

MuscleTech NitroTech Whey Protein Powder, Whey Isolate and Peptides, Cinnamon Swirl, 32 Ounce

Walden Farms – Calorie Free Pancake Syrup – 12 oz X 2

Pumpkin Spice Cookie Butter

Nestle Toll House Pumpkin Spice Chips

Farberware Nonstick Bakeware 12-Cup Muffin Pan, Gray

Wilton 415-2872 150 Count Elegance Baking Cups Value Pack, Assorted

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Here are a few other pages you might like!

Mint Chocolate Protein Cake!

Wild Berry Cheesecake

ProSups My Bar

 

 

 

 

Maple Pumpkin Muffins w/ White Chocolate

It’s pumpkin season fam, so be prepared for all the 🎃 recipes, and everything else fall related! Muffins also happen to be a great fall food, and pumpkin n protein bake amazing together so this was set up for success from the word Go.

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Maple pairs absolutely fantastic with pumpkin, and pumpkin also pairs great with w.chocolate, so that led to today’s flavor
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Maple pumpkin Oat Muffins with White Chocolate –

162 cals / 5.5 f / 19.4 c / 8.4 p

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Ingredients :

44g cin @muscletech whey

80g old fashioned oats 

1 whole egg 

1 tbsp melted butter

20g Splenda brown sugar

244g pumpkin

50g maple @waldenfarmsinternational 

1/2 tsp vanilla

1/4b tsp maple extract

1/4 tsp @amoretti Cinnabon extract

1/4 tsp salt

1 tsp baking powder

28g W. Choc chips 

Instructions:

1. Preheat oven to 330 degrees
2. Mix everything in a bowl

3. Place batter in lined muffin pan

4. Bake at 330 for 20-25 min.

5. Let cool 10 min, then devour

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Here’s a list of things you might need!

 

Quaker oats, old fashioned, 2 5 lb. bags, 100+ servings 10-lb

MuscleTech NitroTech Whey Protein Powder, Whey Isolate and Peptides, Cinnamon Swirl, 4 Pound

Ghirardelli Classic White Chocolate Chip, 11 Ounce, 2 Packs

Farmers Market Pumpkin Puree 100% Organic 3x15oz

Splenda Brown Sugar Blend, 16-Ounce Packages (Pack of 2)

Imitation Maple Extract 2 oz

Here are a few pages you might like! 

No bake Chocolate Banana Oat bars!

Double Chocolate Banana Bread

The Big 3

Be sure to give this a like and a share! Be sure to follow me on Instagram and Facebook as well! 

Smart Choice Protein Edible Cookie Dough

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@smartchoiceprotein white chocolate pumpkin spice edible cookie dough


130cal / 7f / 12c / 7p
Edible cookie dough you say?? Well I gotta look into this to make sure the kids are safe😂 right away you get a nice kick of a pumpkin spice cake aroma. Visible white chocolate chips scattered everywhere. Very similar texture to actual cookie dough. Creamy, not overly oily or fatty tasting. Literally reminds me of eating a spice cake that was slightly undercooked, or some delicious pumpkin cookie batter😍The spices didn’t overpower the cookie dough and made you tired of eating it real quick. Good macro breakdown of your like me and needed to fill some fats n protein but keep the carbs down. Definitely something that I could sit down and eat the whole thing. Also for those that care, it’s even gluten free.
8.5/10

They also wanted to hook you guys up with a deal so use the code ‘Dusty’ to save 10% on anything at @smartchoiceprotein
Anyone else tried this?? Definitely a tasty little snack.

Low Fat Vanilla Maple Pumpkin Spice Bars

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Fall. I have a love and hate relationship with it. I hate it cause it tells you that winter is coming, and winter in Wisconsin is brutal. I love it cause bugs go away, temps are warm in the day, yet cool off at night, and most importantly PUMPKIN EVERYTHING comes back around. I originally planned to make this a snickerdoodle theme but pumpkin just kept calling! Moist, light and fluffy, served great warm or cold! Enjoy!

Macros:

  • Calories – 179
  • Protein – 12
  • Fat – 4.6
  • Carbs – 22

 

Ingredients:

  • 1.5 Scoops Cinnamon Whey
  • 84g Lite Butter
  • 50g Splenda Brown Sugar
  • 50g Truvia
  • 240g Pumpkin
  • 2 tsp vanilla
  • 60g All Purpose Flour
  • 28g Almond flour
  • 2 Whole Eggs
  • 1 tsp salt
  • 1/4 tsp pumpkin pie
  • 1/8 tsp nutmeg
  • 1 tsp baking soda

Frosting Ingredients:

  • 2 oz Maple Syrup
  • 4 oz Fat free cream cheese
  • 28g Vanilla Protein
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon

Instructions:

  1. Preheat oven to 350 degrees.
  2. In a mixer place in soft butter and sugars. Beat until combined and fluffy.
  3. Add in your pumpkin, vanilla, eggs, and mix completely
  4. In a separate bowl place in the rest of your dry ingredients and combine.
  5. Slowly add in your dry mix to your wet and mix only until combined. Don’t over mix!
  6. Once batter is forms, dump and spread evenly in a greased 8×8 or 9×9 pan.
  7. Place in the middle of your oven and bake for 28min roughly. Depending on your protein it might take less time, or even longer. Just keep an eye out!
  8. Once done, remove from oven and let rest on a cooling rack for at least 10minutes.
  9. Well cooling, place all of your frosting ingredients in the mixer and combine well.
  10. Once loaf is cooled, frost and cut into 9 squares!

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Here’s some things you may need!

Cinnamon Roll Whey Protein Powder 100% Whey Protein 2 lbs (28 Servings) Amazing Cinnamon Flavor

Almond Pro Organic High Protein Almond Flour (Pack of 1), Low Fat, Kosher, Gluten Free.

Truvia Baking Blend Natural Sweetener 24 OZ(Pack Of 2)

Splenda Brown Sugar Blend, 16-Ounce Packages (Pack of 2)

Quest Nutrition Protein Powder, Vanilla Milkshake, 22g Protein, Soy Free, 2lb Tub

Walden farms Calorie Free Maple Walnut Syrup 12 oz

Here’s a few other pages you might like!

Low cal Chocolate Chip Zucchini Muffins

MuscleTech Nitrotech Crunch Bar

Lions, Tigers and Gym Go-ers, Oh My!

DON DON DON POWER PUMPKIN!

I have been playing around with different versions of no bake goodies, and from what I can tell these type of oat ball items are very popular. I have also gotten great feedback that these taste great, which is nice. I would like them to be a bit less wet, so in making these take that into consideration. All my taste testers thought the end product was fine, but I am picky I suppose.

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I apologies as I thought I had a picture of them alone but I do not.

What you will need.

Dry Ingredients:

140g Old Fashion Oats

15 Chocolate Chips – I used mini’s

88g Cinnamon Protein

1 tsp Cinnamon

2 Splenda Packets

Wet Ingredients:

50g Honey

120g Pumpkin

 

Step One: In a bowl mix together all dry ingredients except the chips.

Step Two: Place wet ingridents with dry and mix.

Step Three: Add in your chips and mix once more.

Step Four: Make into balls and place on a plate. I got 16 balls roughly 26g a piece.

Step Five: Place Plate in Fridge for at least 30 min, but longer the better.

Step Six: Once set, pull out and eat!

Macros Per Ball : 73 cal / 1.3g fat / 10.7g carbs / 5.4g protein

I have found these to keep better in the fridge then out on the counter. When I make these again I think I am going to take the pumpkin down to 100 grams and see how it fares.

White Girl Adventures, Pumpkin Muffins

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Well,

It’s that time of the year again. Days get shorter, temp gets colder, leafs start to change color, and most importantly….. PUMPKIN FLAVORED EVERYTHING!

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Now I actually use pumpkin year around, but hey this just gives me more time to embrace it haha. IMG_20150924_202424

Easy Quick Pumpkin Muffins

1/2 scoop Vanilla Protein(roughly 17g for mine)

1/2 Scoop Cinnamon Protein(roughly 17g for mine)

8g Sugar Free Fat Free Vanilla pudding mix

1.5 svg Liquid egg whites(roughly 70g)

15g Self Rising Flour

5g Raw Honey

Splash of Vanilla

roughly 2 tsp baking powder, 1 tsp cinnamon, 1/2 tsp pumpkin spice, 1/2 tsp nutmeg

Milk/water/syrup to mix.

Once mixed, pop into sprayed muffin ton,

Add 7g pumpkin morsals to the top of the muffins and bake at 350 for roughly 12-15 min.

Macros per 1 muffin: 60 cal / .7fat / 5 carb / 7.4 protein

Edit***** i forgot to add pumpkin puree to this post. You can have anywhere from 60-120g. I will remake and post actual recipe soon. ******

Not to shabby. These came out,,,, brace yourself,,,, so moist. Going to play with this recipe a bit and add a few things to it I think. Give it a shot, super quick, super easy.

Remember if you liked it, feel free to let me know! Comment here, tag me on Instagram(d_chron) or hashtag #dustyscalculatedmadness !

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